Pearl Couscous with Mushrooms
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Unrated
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
3 -4 Servings
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Course
Side Dish
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Cuisine
International
Pearl Couscous with Mushrooms
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A recipe for Pearl Couscous with Mushrooms! Tender and chewy pearl couscous is tossed with sautéed mushrooms for an easy side dish ready in only 30 minutes.
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Ingredients
- 1 1/2 cups water 355 milliliters
- 1 teaspoon salt divided
- 1 cup pearl couscous 150 grams
- 2 tablespoons butter divided, unsalted
- 1 tablespoon olive oil 15 milliliters
- 1 shallot peeled and finely chopped, large
- 1 clove garlic peeled and minced
- 8 ounces mushroom Cremini or a mixture of other favorites, fresh, 227 grams
- 1/2 teaspoon thyme dried
- 1/4 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice freshly squeezed, 15 milliliters
- 1/4 cup parsley chopped, fresh, 6 grams
- Parmesan Cheese for garnish, optional, freshly grated
Instructions
- In a medium saucepan, bring the water and 1/2 teaspoon of the salt to a boil.
- Add the pearl couscous, reduce heat to a simmer, cover, and cook until water is absorbed, 10-15 minutes. Remove from heat and set aside.
While the pearl couscous is cooking:
- In a large skillet, melt 1 tablespoon of the butter and the olive oil over medium heat. Add the shallots. Cook, stirring often, until beginning to soften.
- Stir in the garlic and cook until just fragrant, 30 seconds to 1 minute.
- Add the mushrooms and dried thyme. Cook, stirring often until mushrooms begin to darken and the liquid has evaporated. Season with the remaining 1/2 teaspoon salt and pepper.
- Gently toss in the cooked couscous to fully coat. Stir in the remaining 1 tablespoon butter, lemon juice and parsley. Adjust seasonings to taste.
- Serve immediately topped with Parmesan.
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